For the crust (adapted from Cookin’ Canuck):
- 5 small Russet potatoes, peeled and grated (about 4 cups grated)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 3/4 teaspoon sea salt
- 1/8-1/4 teaspoon bittersweet smoked paprika
- Freshly ground black pepper
For the filling:
- 4 slices bacon, sliced crosswise into 1/2-inch thick pieces*
- 1 shallot, minced
- 8-10 large kale leaves, stems removed, torn into small bite-size pieces
- Sea salt
- Freshly ground black pepper
- 8 eggs
- 1/2 cup milk of choice (dairy, almond, or coconut)
- 2 ounces goat cheese, crumbled (optional)
- Preheat the oven to 425°F. Grease a 12-cup muffin tin and a 6- or 8-inch mini pie plate with butter or olive oil.
- Wrap the grated potatoes in a bundle using a clean kitchen towel, and squeeze it over the sink to remove as much excess moisture as you can. Mix the potatoes in a large bowl with the olive oil, salt, paprika, and pepper.
- Put about two tablespoons of the potato mixture into each muffin cup, using your fingers to make an even layer covering the bottom and sides. Use the remaining potatoes to make a crust in the mini pie pan. Bake for about 15 minutes, until golden brown. Reduce the oven temperature to 375°F.
- While the crust is baking, fry the bacon pieces in a large skillet over medium-low heat, stirring frequently, until very crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Pour off all but about a tablespoon of bacon fat from the skillet, and add the shallots. Cook, stirring constantly, until they soften a bit, about 2 minutes. Raise the heat to medium-high and add the kale. Cook, tossing constantly, for about 1 minute, until the kale is just about wilted. Turn off the heat and season generously with salt and pepper.
- Beat the eggs and milk in a large bowl. Stir in the kale and shallots.
- When the crust and filling are both ready, fill each muffin cup a little more than halfway with the eggs and kale, and pour the remaining eggs and kale into the mini pie pan. Sprinkle the bacon and goat cheese, if using, on top of the quiches.
- Return the pans to the oven and bake the muffins for about 15 minutes and the pie for about 20, until the eggs are just set. Cool for 10 minutes in the pan. Run a small knife around the edges of the mini quiches to loosen them and use a small spoon to scoop them out. Slice the larger quiche into wedges. Serve hot or warm.
*For a vegetarian version, omit the bacon. Heat one tablespoon of ghee or olive oil in the skillet to cook the shallots and kale.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 98mgSodium: 166mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 8g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
Disclosure: I got in touch with two of my favorite brands, Pure Indian Foods and Great Lakes Gelatin, to ask if they would contribute prizes for this giveaway, and they generously agreed. The Whole Foods gift card was purchased by me.